Tag Archives: side dish recipe

Cabbage Stir-Fry / Muttaikhos Poriyal

Cabbage Stir-Fry / Muttaikhos Poriyal

Already I have shared few cabbage recipes, but this time I am going to share a purple cabbage recipe. I love this purple cabbage, which has little different taste than the usual cabbage, also it’s little crunchy than the usual ones. Got it during my trip to ooty last month. Let us move on to the recipe…

Purple Cabbage Stir-Fry / Muttaikhos Poriyal

Purple Cabbage Stir-Fry / Muttaikhos Poriyal

Ingredients:

  • Cabbage – 500 gm
  • Onions – 1 no
  • Green chilies – nos
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Grated coconut – 3 tbsp
  • Cumin powder – 1 tsp
  • Split Green gram – 2 tbsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Wash and finely chop the cabbage into pieces.
  • Wash the green gram in water and drain the water.
  • Peel and finely chop the onions. Slit and finely chop the green chilies.
  • Boil water in a heavy bottomed vessel, add in the green gram dal with little salt. Cover and cook until it’s half boiled.
  • Add in the chopped cabbage along with boiling green gram followed by little more salt, cover and cook until the cabbage and green gram is well cooked.
  • Drain the water and keep it aside.
  • Heat oil in a kadai, add mustard seeds, split black gram and curry leaves. Wait till they crackle.
  • Add in the onions, green chilies and cook till they turn golden brown.
  • Add in the boiled cabbage and green gram, followed by cumin powder and salt. Cook till the raw smell goes off.
  • Add in the grated coconut and cook till they become dry.

Serve hot with steamed rice and sambhar. Also goes out well with any mutton curry.

Raw Plantain / Vazhaikkai Poriyal

Raw Plantain / Vazhaikkai Poriyal

Raw plantain / Valaikkai / Vazhaikai are one of the most important vegetable in south India. This is nothing but the unripe banana; these are cooked, boiled or fried. It is a good source of fiber, vitamins and minerals and contains a starch that may help blood sugar, manage weight and lower blood cholesterol levels.

I have prepared raw plantain or Raw Banana or Vazhaikkai Poriyal as one of the dish in my Tamil New Year feast. Let us move on to the recipe…

Raw Plantain Stir Fry / Vazhaikkai Poriyal

Raw Plantain Stir Fry / Vazhaikkai Poriyal

Ingredients:

  • Raw plantain / Raw Banana / Vazhaikkai – 1 no
  • Onion – 1 no
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp
  • Curry leaves – a string
  • Green chili – 1 no
  • Grated Coconut – 1 ½ tbsp
  • Cumin powder – ½ tsp
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Peel and finely chop the raw plantain, soak them in a bowl of water to avoid them from discoloring.
  • Peel and finely chop the onion. Slit the green chili into two equal halves.
  • Pressure-cook the raw plantain pieces in water with salt and ¼ tsp of turmeric powder for 1 whistle.
  • Release the pressure, open the lid, drain the water and keep the raw plantain pieces aside.
  • Heat oil in a kadai, add mustard seeds, split black gram, green chili and curry leaves. Wait until they crackle.
  • Add the onions and cook until they turn transparent.
  • Add in the boiled raw plantain pieces, along with ¼ tsp of turmeric powder, cumin powder and salt. Cook for few mins, until the raw smell goes off.
  • Add in the grated coconut and cook until the coconut is well fried.

Serve hot as side dish for lunch.

 

 

Spicy Chicken Masala / Kozhi Varuval

Spicy Chicken Masala / Kozhi Varuval

I have prepared this spicy chicken masala with the ingredients found in all kitchens. It is very simple, easy, less time consuming and cheaper dish with delicious taste, excellent aroma and attractive color.

I have marinated the chicken pieces with few spices and spice powder, and then cooked it with thinly sliced onions. This goes out well with sambhar rice, curd/yogurt rice and rasam rice. Let us move on to the recipe…

Spicy chicken Masala / Kozhi Varuval

Spicy chicken Masala / Kozhi Varuval

Ingredients:

  • Onions – 3 to 4 nos (medium size)
  • Garlic cloves – 4 nos
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Black peppercorns – ½ tsp
  • Curry leaves – a string
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ½ tsp
  • Garam masala – ½ tsp
  • Salt to taste
  • Gingelly oil – 1 tbsp

Preparation:

  • Clean and chop the chicken into medium pieces.
  • Marinate chicken pieces with chili powder, turmeric powder, garam masala and salt for about 30 mins.
  • Peel and thinly slice the onions to lengthwise.
  • Heat oil in the kadai, add in the mustard seeds, cumin seeds, peppercorns and curry leaves. Wait until they crackle.
  • Add in the onions and finely chopped garlic, cook until the raw smell goes off.
  • Add in the chicken and cook them until it the chicken turns white color.
  • Stir once in every 5 mins, while the chicken is getting cooked, else it would be burnt.
  • Sprinkle water, cover and cook, until the chicken is cooked.

Garnish with mint leaves and serve hot.